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2022 Vol.13 No. 7
Special Topic: Functional Food and Nutritional Active Substances
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1
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Recent progress on the antitumor activity of fucoidan
WANG Qi-Yao, et al
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2043-2050
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2
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Research progress of detection technique of phospholipids in milk and milk products
LI Zi-Hao, et al
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2051-2058
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3
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Carbohydrate—protein drink for endurance athletes’ the impact of athletic performance
GAO Ming-You, et al
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2059-2065
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4
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Study on the formulation optimization of low glycemic index potato meal replacement powder
LI Tie-Mei, et al
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2066-2074
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5
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Effects of drying methods on the content of 7 kinds of flavonoids and antioxidant activity in Citri retriculatae Pericarpium
YU Xiang-Ying, et al
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2075-2083
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6
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Antigen response properties of collagen peptides from Andrias davidianus skin
ZHANG Yu-Yuan, et al
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2084-2089
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7
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Study on the content of 5 kinds of phenolic compounds during the fruit development of red raspberry ‘Fertod Zamatos’ and ‘Tulameen’
SUN Quan, et al
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2090-2096
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8
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Isolation, purification and structural identification of Pleurotus eryngii polysaccharides
LI Xiu-Liang, et al
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2097-2104
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9
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Analysis of biomarker components of lotus leaf bioactivity effect
TIAN Sheng, et al
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2105-2112
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10
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Mechanism of Fructus mume improved dyspepsia based on network pharmacology and molecular docking technology
LIN Yan-Juan, et al
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2113-2121
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11
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Preparation of jackfruit seed black Chinese jelly
GOU Ling, et al
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2122-2128
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Food Processing and Technology
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12
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Application of metabolomics in Oolong tea quality formation
WU Qing-Yang, et al
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2129-2136
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13
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Purification of flavonoids from Rubus chingii Hu extraction by macroporous resin
CAO Yan, et al
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2137-2143
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14
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Effects of different roasting degrees on quality characteristics of compound brown rice flour
LIU Ying, et al
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2144-2150
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15
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Effects of microwave fixation process on preserving green color and reducing bitterness in autumn green tea
LIU Meng-Yuan, et al
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2151-2157
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16
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Extraction of total polyphenols from Eucommia ulmoides oliver leaves assisted by sodium lauroyl glutamine-microwave and activities of the extracts
ZHANG Guang-Yao, et al
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2158-2167
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17
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Optimization of the ingredient ratio for glutinous rice egg by D-optimal mixture design and texture analysis
WANG Qi, et al
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2168-2175
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18
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Study on optimization of ultrasonic extraction process and antioxidant activity of total flavonoids from Sojae Semen Praeparatum
LIU Jun-Ze, et al
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2176-2183
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19
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Preparation technology and quality characteristics analysis of Eucommia ulmoides leaves superfine powder steamed bread
LI Bing, et al
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2184-2193
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20
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Study on process optimization of Beijing-you chicken medicinal chicken soup
ZHAO Ling-Gai, et al
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2194-2202
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Food Analysis and Detection
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21
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Research progress of vegetable oils oxidation detection technologies
JIA Zheng, et al
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2203-2209
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22
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Research progress on toxicity of plasticizer in food contact materials
LONG Ying-Gen, et al
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2210-2216
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23
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Research status of stimulant pollution in food
SHI Jian, et al
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2217-2222
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24
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Detection of chloramphenicol based on nucleic acid aptamer and G-quadruplex labeling free fluorescence analysis
HUANG Gui-An, et al
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2223-2229
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25
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Determination of 8 kinds of typical quinolones antibiotics by liquid chromatography-tandem mass spectrometry in water
ZHEN Jian-Hui, et al
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2230-2235
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26
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Analysis of flavor compounds of 5 kinds of pickled peppers in Sichuan by electronic tongue combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry
ZHANG Miao, et al
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2236-2245
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27
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Determination of sulforaphane in Eruca sativa Mill by high performance liquid chromatography-tandem mass spectrometry
YU Jing, et al
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2246-2251
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28
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Effects of moisture heat with enzymatic hydrolysis treatment on digestion characteristics in vitro and glycemic index of glutinous rice flour
WANG Dong-Xu, et al
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2252-2257
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29
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Simultaneous determination of 12 kinds of banned veterinary drugs residues in poultry eggs by solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry
QIN Yu, et al
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2258-2266
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30
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Simultaneous determination of 12 kinds of flavonoids in different parts of ‘Hongmeiren’ citrus by high performance liquid chromatography
ZHANG Fang-Fang, et al
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2267-2273
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31
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Origin and cultivar identification of Zanthoxylum bungeanum leaves based on multivariate statistics of trace elements and micromorphological analysis
LU Li-Ping, et al
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2274-2281
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32
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Preparation of polyethyleneimine silver nanoparticles and their application for detecting brilliant blue in beverage
YANG Rong-Jiao, et al
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2282-2289
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Food Safety Supervision and Management
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33
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Research progress on the contamination status and bio-control of fungi and mycotoxin in tea
YU Dian-Zhen, et al
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2290-2298
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34
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Tracking analysis and enlightenment of the standard issue related to aquatic products in the plenary sessions of Codex Alimentarius Commission during 2016—2020
HE Ya-Jing, et al
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2299-2307
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35
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Quality and safety risk analysis and supervisory suggestions of edible agricultural products
LIU Guo-Hua
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2308-2316
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36
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Analysis of caviar related patents
ZHU Kai-Yue, et al
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2317-2325
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37
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Risk prediction of lead content in fresh (frozen) meat products in major activities based on long short-term memory neural network
SHI Yun-Tao, et al
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2326-2333
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38
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Concentrations and risk assessment of short and medium chain chlorinated paraffins in edible fungi
LI Hui, et al
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2334-2342
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39
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Content characteristics analysis of the rare earth elements and mineral elements in Liupao tea
MA Wan-Jun, et al
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2343-2348
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40
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Study on the residue and digestion dynamics of thidiazuron in Mangifera indica
JIANG Tang-Xin, et al
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2349-2356
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41
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Survey of knowledge, attitude and practice on food safety among professional technicians in food physical and chemical laboratory in China
CHEN Xiao, et al
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2357-2364
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